First I had to prepare the pans, preheat the oven, and then zest the lemons. Phew, now that was a task, since I needed 1/3 cup of lemon zest total!
The recipe also calls for 3/4 cup of freshly squeezed lemon juice. Boy that Ina is some task master, isn't she? So, I squeezed and squeezed!!
Ina requested that I use 4 extra large eggs, but since we had only larges on hand, I added another.....beating them in separately after creaming 2.5 cups granulated sugar and 2 sticks of unsaled butter. YUMMMM....sounding good, eh?
Here are the two cakes, all mixed up and ready to pop into the oven!
While the cakes were baking, I made the syrup that eventually got spooned over their tops while they cooled: 1/2 cup lemon juice and 1/2 cup sugar.
Here they are, all syruped and cooling! I'm exhausted...time to go do some sewing, until they are cool enough to add the glaze.
Aha! Finally!!! Looks pretty delish, huh? Well, that's what Barker thought too!!! He only managed to eat about 1/4 of one of the cakes before I caughthim....BUSTED!!!! Fortunately there was plenty remaining for us for dinner, plus a few extra pieces for my Mom and her tablemates at "The Big House".
Tomorrow I am meeting my friend Gail Racy for lunch. She does the most incredible Chinese Brush painting and has three of her pieces on display at the Quinlan Art Center's newest show, "People, Places and Things".